Rav Gill showcased a Japanese cherry blossom deco roll with almonds for today’s technical challenge on Junior Bake Off.
The ingredients for the chiffon sponge are: green food-colouring paste, 3 eggs, separated, 45g caster sugar, plus 2 tsp, 2 tbsp vegetable oil, ½ tsp almond extract, ½ tsp salt, 50g plain flour, sifted and 10g cornflour, sifted.
For the filling: 2 tsp powdered gelatine, 225ml double cream, 100g sieved black cherry jam (sieved weight) and ½ tsp cherry-blossom extract or cherry extract.
For the design paste: Oil, for greasing, 1 large egg white, 35g icing sugar, 35g plain flour, sifted, 35g unsalted butter, at room temperature and Pink, brown and yellow food-colouring pastes.
See recipes by Rav in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time available from Amazon now.